faux foodie

Brett’s BBQ Sauce
May 25, 2011, 12:20 am
Filed under: beef, Company, favorites, Uncategorized

(for a reasonable portion cut recipe to 1/4 of everything)

1 gal – Ketchup (use more for thicker sauce)
2 qt – Vinegar
5 lbs – Sugar (granulated)
12 cloves – Garlic (ground fine)
10 oz – Worcestershire Sauce
8 oz – Liquid Smoke
1-1/2 tsp – Crushed Red Pepper (may increase for hotter sauce)
2 tsp – Black Pepper
2-1/4 oz – Horseradish (not creamed style)
2 tsp – Cayenne Pepper (may increase for hotter sauce)

Cook in large pot:
1) Simmer sugar, garlic, and vinegar for 3 minutes
2) Add remaining ingredients and bring to boil.
3) Remove from heat, cover with lid, and let cool.
4) Pour into sterilized jars or use empty Ketchup bottles.

Brett’s Pinto Beans
May 25, 2011, 12:19 am
Filed under: appetizer, Cocktail, Company, favorites, Health, main course, side dish, Uncategorized

1) Soak about 3 pounds of pinto beans in water overnight (water level should be about 3x the height of the beans; they soak up a lot of water).
2) Pour out remaining water and then refill until water line is about 1″ – 2″ over the top of the beans.
3) Chop 1 sweet onion, 5 cloves of garlic, and 5 strips of bacon and add to the pot.
4) Bring to a boil.
5) Add salt and pepper to desired seasoning.
6) Reduce heat and allow to simmer for about 5 hours. Add water if water line drops below top of the beans.